A method for producing high-alcohol wine

Abstract

The present application is a high alcohol content wine (fruit wine) production method, belonging to the technical field of wine (fruit wine) production. The method is to freeze wine (fruit wine) into solid state (hereinafter referred to as ice body), transfer heat to the ice body, and improve the alcohol content through temperature control dissolution. In the dissolution process of the ice body, the heat is transferred to the ice body by an appropriate heat transfer method, and the effect and efficiency of increasing the alcohol content are higher. When the ice body dissolves, the alcohol content of the dissolved wine (fruit wine) gradually decreases from high to low. According to the needs of the target concentration, the solution is taken in sections, and different alcohol content wines (fruit wines) are obtained. The wine (fruit wine) meeting the target alcohol content is transferred to the next link for storage (utilization). The wine (fruit wine) not meeting the target alcohol content can continue to improve the alcohol content of the wine (fruit wine) by repeating the method.

Description

Technical Field

[0001] This invention relates to a method for producing high-alcohol-content wine (fruit wine), belonging to the field of wine (fruit wine) production technology. Background Technology

[0002] Wine (fruit wine) is made from grapes (fruit), and its alcohol content is affected by factors such as the sugar content of the grapes and yeast. Generally, the highest alcohol content of normally fermented wine is between 16 and 17 degrees, which is a common range. There are other methods to increase the alcohol content of wine. For example, there are fortified wines made by adding high-proof distilled spirits (such as brandy), and brandy obtained by distilling wine itself.

[0003] This invention involves freezing wine into a solid state (hereinafter referred to as ice), and then transferring heat to the frozen wine (fruit wine) at a specific location. The alcohol content is increased by controlling the temperature and allowing the wine to dissolve. This method does not add alcohol or high-proof distilled spirits (such as brandy), and operates at normal pressure and low temperature. This not only protects a large number of heat-sensitive beneficial and healthy substances in the wine (fruit wine) (such as anthocyanins, polyphenols, and benzoyl peroxide), but also preserves the health-promoting elements of the wine, and significantly enhances the alcohol content and aroma of the wine (fruit wine). This method for producing high-alcohol wine (fruit wine) is simple to operate, energy-saving, and highly efficient, representing a novel production process for wine (fruit wine). Summary of the Invention

[0004] This invention relates to a method for producing high-alcohol-content wine (fruit wine), belonging to the field of wine (fruit wine) production technology. The method involves freezing the wine (fruit wine) into a solid state (hereinafter referred to as ice), transferring heat to the ice, and increasing the alcohol content through temperature-controlled dissolution. During the ice dissolution process, employing an appropriate heat transfer method enhances the efficiency and effectiveness of increasing the alcohol content. As the ice dissolves, the alcohol content of the dissolved wine (fruit wine) gradually decreases. Depending on the target concentration, solutions are collected in stages to obtain wines (fruit wines) with different alcohol contents. Wines (fruit wines) meeting the target alcohol content are transferred to the next stage for preservation (utilization). Wines (fruit wines) not meeting the target alcohol content can be repeatedly processed using this method to further increase their alcohol content. This method is simple to operate, highly efficient, and can be performed at normal pressure and low temperature, preserving the flavor of the wine (fruit wine) and heat-sensitive substances (such as anthocyanins, polyphenols, and benzoyl peroxide), resulting in a significant improvement in the alcohol content, aroma, and flavor of the wine (fruit wine). Attached Figure Description

[0005] Figure 1 This is a cross-sectional schematic diagram of a cylindrical wine (fruit wine) alcohol content enhancement device;

[0006] Figure 2 This is a cross-sectional schematic diagram of another cylindrical wine (fruit wine) alcohol content enhancement device;

[0007] Figure 3 This is a schematic diagram of a device for increasing the alcohol content of wine (fruit wine).

[0008] In the diagram, 1-solution outlet valve, 2-outlet, 3-cover plate B, 4-plate heat source, 5, 6-container sidewall, 9, 10-dilute solution tank, 11, 12-power socket and protective cover, 13, 14-dilute solution, 15, 16-ice, 17-support. Detailed Implementation

[0009] The method is now illustrated with relevant diagrams: This invention provides an example of a heat source placement location: the heat source is placed in a position perpendicular to the "cooling surface" (inside or outside the ice body) and directed away from the ice body (from the cooling surface). The diagram below provides a simple qualitative description of this heat source placement location.

[0010] Figure 1 This is a cross-sectional diagram of a cylindrical device for increasing the alcohol content of wine (fruit wine). The wine (fruit wine) is frozen into ice within this device. Figure 1 In section (2), when wine (fruit wine) is frozen into a cylindrical ice body, the "central axis region" of the ice body is located away from the "cooling surface." A heat source (such as a heating rod) or multiple heat sources (multiple heat source rods) can be set in this region. Figure 1 (3)

[0011] Figure 2 This is a cross-sectional schematic diagram of another cylindrical wine (fruit wine) alcohol content enhancement device. In this device, the refrigerant passes through the central axis area from a sealed pipe. See [link / description]. Figure 2 (1) When freezing wine (fruit wine), the "cooling surface" is the outer wall of the refrigerant pipe. The heat source can be placed inside the ice near the outer wall of the container (in the direction away from the "cooling surface"), or it can be placed outside the container (outside the ice). See [link to relevant documentation]. Figure 2 (2)

[0012] As mentioned above, after wine (fruit wine) is frozen into ice, the heat source should be positioned inside (or outside) the ice, perpendicular to the direction from the "cooling surface" (where the solute content of the ice is higher). This can be determined by the orientation of the "cooling surface" during the freezing process and the shape and size of the wine (fruit wine) container in the freezing device.

[0013] The method of the present invention will now be described with reference to a case study: Figure 3This invention relates to a device for increasing the alcohol content of wine (fruit wine) based on the aforementioned method. It includes: a wine (fruit wine) concentrate tank and a plate-shaped heat source (heater). The wine (fruit wine) concentrate tank is a set of two rectangular trough-shaped containers arranged side-by-side, connected together (with a plate-shaped heat source between them), as shown in Figure (2). The plate-shaped heat source 4 is installed on the bottom plate A of the wine (fruit wine), and its control circuit is connected to a socket 12 through the insulation layer of the bottom plate. The socket protective cover 11 has an insulation function. The concentrate bottle cap B has a solution outlet 2, an insulation layer 3 on the outside, and supports 17 for the entire device. After the wine (fruit wine) is poured into the concentrate bottle, the wine (fruit wine) cap B is fastened, and the device is placed in the freezer (or cold storage) with cap B facing upwards. After the wine (fruit wine) is frozen into ice, the device is removed from the freezer (or cold storage), with cap B facing downwards, and placed on the operating platform. Open the power socket protective cover 11, connect the power supply through socket 12, and set the operating temperature of the heater. Turn on the heater to transfer heat to the ice for temperature-controlled melting. Collect the dissolved wine (fruit wine) from the ice in stages through the solution outlet valve 1 to obtain wine (fruit wine) of different concentrations. Wine (fruit wine) that meets the target concentration is transferred to the next stage for storage (or used directly). Wine (fruit wine) that does not meet the target concentration can be re-frozen, melted, and collected in stages using this device to increase the alcohol content of the wine (fruit wine).

[0014] Using the above apparatus and method, we increased the alcohol content (hereinafter referred to as alcohol content) of wine: using a 15-liter double-tank container assembly, 14 liters of wine (14.88% alcohol content) were poured in, frozen into ice, heated to melt, and the first-stage target alcohol content of 32% was set, resulting in 4.46 liters of wine with a target alcohol content of 32% (31.83% of the total volume).

[0015] Take more raw wine for the first stage of enhancement. After obtaining a sufficient quantity of wine with the first-stage target alcohol content (32%), proceed to the second stage of enhancement. Freeze 14 liters of wine (32% alcohol content) into ice using this device, heat to melt, and set the second-stage enhancement target alcohol content to 43%. This yields 6.83 liters of wine with the target alcohol content of 43% (48.8% by volume).

[0016] Take more 32% alcohol by volume wine for secondary enhancement. After obtaining a sufficient quantity of wine with the secondary target alcohol content (43%), perform tertiary enhancement. Freeze 14 liters of wine (43% alcohol by volume) into ice using this device, heat to melt, and set the third-level target alcohol content to 46.6%, resulting in 7.47 liters of wine with the target alcohol content of 46.6% (53.38% by volume).

[0017] The data for the three-stage enhancement are shown in Tables 1, 2, and 3. Using the method and apparatus of this invention, wine (14.88% alcohol) can be enhanced in three stages to obtain a high-alcohol wine with an alcohol content of 46.6%. In this scheme, if the ice is heated by gradually increasing the temperature of the heat source from a low temperature, the alcohol content can be increased even further.

[0018] Table 1

[0019]

[0020] Table 2

[0021]

[0022] Table 3

[0023]

[0024] This invention relates to a production method for increasing the alcohol content of wine (fruit wine): the equipment has advantages such as simple structure, low cost, high efficiency, energy saving, and easy operation.

Claims

1. A method for producing high-alcohol-content wine (fruit wine), belonging to the field of wine (fruit wine) production technology. The method involves freezing the wine (fruit wine) into a solid state (hereinafter referred to as ice), transferring heat to the ice, and increasing the alcohol content through temperature-controlled dissolution. During the ice dissolution process, employing an appropriate heat transfer method improves the efficiency and effectiveness of increasing the alcohol content. As the ice dissolves, the alcohol content of the dissolved wine (fruit wine) gradually decreases. Depending on the target concentration, solutions are collected in stages to obtain wines (fruit wines) with different alcohol contents. Wines (fruit wines) meeting the target alcohol content are transferred to the next stage for preservation (utilization). Wines (fruit wines) not meeting the target alcohol content can be repeatedly processed using this method to further increase their alcohol content. This method is simple to operate, highly efficient, and can be performed at normal pressure and low temperature, preserving the flavor of the wine (fruit wine) and heat-sensitive substances (such as anthocyanins, polyphenols, and benzoyl peroxide), resulting in a significant improvement in the alcohol content, aroma, and flavor of the wine (fruit wine).

2. The method for producing high-alcohol-content wine (fruit wine) according to claim 1, characterized in that: When wine (fruit wine) is frozen into a solid state (hereinafter referred to as ice), the heat transfer methods to melt the ice include (but are not limited to) the following: directly heating the ice, heating the ice after it is broken, or placing a heat source in a specific location inside or outside the ice for heating, etc.

3. The method for producing high-alcohol-content wine (fruit wine) according to claim 1, characterized in that: The "specific location" for setting a heat source is a directional area. For example, when wine (fruit wine) is frozen into ice, the "specific orientation" refers to the direction perpendicular to the "cooling surface" (hereinafter referred to as the orientation away from the "cooling surface") towards the ice. This area can be inside or outside the ice, and can be the farthest point from the "cooling surface" or a relatively distant point. However, after wine (fruit wine) is frozen into ice, from the perspective of the solute content, the "specific orientation" refers to a directional area from a region with low solute content (near the "cooling surface") towards a region with high solute content. This area can be the highest solute content or a relatively high solute content; it can be inside or outside the ice. Both orientations refer to the same region.

4. The method for producing high-alcohol-content wine (fruit wine) according to claim 1, characterized in that: One or more heat sources can be set up as needed.

5. A method for producing high-alcohol-content wine (fruit wine) according to claim 1, characterized in that: Wine (fruit wine) can be placed in a container pre-installed with a heat source and then frozen into ice. The heat source in the device must be positioned away from the "cooling surface" when the wine (fruit wine) is frozen into ice.

6. The method for producing high-alcohol-content wine (fruit wine) according to claim 1, characterized in that: After wine (fruit wine) is frozen into ice in a container, a heat source can be installed away from the "cooling surface" by drilling holes in the ice (or other mechanical means).

7. A method for producing high-alcohol-content wine (fruit wine) according to claim 1, characterized in that: When transferring heat to ice, gradually increasing the temperature of the heat source from a low temperature (e.g., slightly above the "eutectic point" temperature) can improve the alcohol content.

8. A method for producing high-alcohol-content wine (fruit wine) according to claim 1, characterized in that: Under the same heat transfer conditions, changing the size and shape of the wine (fruit wine) container in a freeze-concentration device can affect the effectiveness and efficiency of alcohol content enhancement.

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